- Prep time
- 0:45
- Cook time
- 3:30
- Skill level
- Low
- Serves
- 4
This is the sort of dish I'll make on a Sunday afternoon in winter, when my kids and I have no plans other than staying cosy indoors with books and coloured pencils and movies.
The simmering stew offers a cinnamon and bay-scented backdrop as we read or draw or watch.
Rather than eat the dish for Sunday dinner, however, I'll pop it in the fridge for Monday night — partly to make my weekday life easier, and partly (mostly) because I insist this stew, like many others, tastes better the day after it has been cooked.
Stews are a staple in winter. Indeed, they may be one of the best things about the season. What makes this beef stew different to others I make is the use of cinnamon. This sweet spice brings a gentle, cosy sort of warmth, and pairs wonderfully with the sweet potato, beef, bay leaves, turmeric and ginger.
I like to serve this stew on a bed of couscous with fresh coriander and lime juice, the latter being helpful in cutting through the sweetness of the dish. If you don't have access to couscous, a chunk of bread and butter served on the side of the stew is a welcome replacement.
Tips:
- Do try to plan ahead and cook this stew the day before you wish to eat it. Once cooked and cooled, store the pot in the fridge. Reheat gently on the stove before serving.
- If you're feeling uncertain about the addition of anchovy fillets to the stew, rest assured that they don't make it taste "fishy" — rather, lovely and rich. Just a couple of anchovies can add astounding depth and umami to dishes. They are thus a nifty ingredient to have on hand. I buy jarred anchovies packed in olive oil.
- Use the best quality beef broth available to you, as this will influence the overall flavour of the dish. Ideally, you want to use a broth that tastes so good you will happily drink a cup on its own. If the broth you're using is a bit intense/overly salty, feel free to swap one of the cups for a cup of water.
Love ABC Everyday recipes?
Have them delivered to your inbox each week
Ingredients
Method
- 1.Put the beef in a mixing bowl and add the onion, garlic, ginger, cinnamon, turmeric, salt and ¼ cup olive oil. Stir well to combine, then set aside to marinate at room temperature for 30 minutes.
- 2.Meanwhile, prepare the anchovy fillets and sweet potato.
- 3.After the meat has marinated, gently heat 2 tablespoons of olive oil in a large, heavy-based pot for which you have a lid over low-medium heat. Add the anchovies and cook, stirring regularly, for about 30 seconds until sizzling and fragrant.
- 4.Turn the heat to high and add the meat and marinade mixture to the pot. Cook for about 2 minutes, stirring occasionally, allowing the meat to brown and the onion and garlic to sizzle. Add the red wine vinegar and stir. Add the bay leaves, sweet potato and broth. Bring the stew to a simmer, then turn the heat down low and simmer on the lowest possible heat for 3-3 ½ hours, stirring a couple of times, with the lid of the pot slightly ajar.
- 5.Once cooked, you can allow the stew to cool before storing in the fridge to eat the following day. Alternatively, serve the stew right away on a bed of cooked couscous, topped with fresh coriander and a squeeze of lime.